Tenderloin Steaks with Red Wine Mushroom Sauce

By á-178825

8 servings. Paula Deen recipe.

Ingredients

• Sauce
• 4 T unsalted butter
• 16 oz sliced fresh mushrooms
• 2 shallots, minced
• 4 cloves garlic, minced
• 2 T fresh thyme leaves
• 3 c dry red wine
• 3 c beef stock
• 2 T water
• 1 T cornstarch
• 1 t kosher salt
• 1/2 t ground black pepper
• Steaks
• 7-8 lb beef tenderloin, trimmed & cut into 1 in. thick steaks
• 1 T EVOO
• 1 T kosher salt
• 1 t ground black pepper

Preparation

Step 1

For sauce: In Lg skillet melt butter over medium heat. Add mushrooms & next 3 ingredients; cook stirring occasionally for 15 minutes until liquid from mushrooms has evaporated.

Increase heat to high; add wine to pan & cook without stirring until liquid is reduced by half. Add stock & cook until liquid is reduced by half.

In small bowl whisk together 2 T water & cornstarch & stir into sauce. Bring to boil & cook until just thickened. Stir in salt & pepper; keep warm.

Preheat grill to high (450-500).

For steaks: brush steaks with oil & sprinkle with salt and pepper.

Grill for 2-3 minutes per side until meat thermometer registers 130 (medium rare) or to desired degree of doneness. Remove from heat & let stand 10 minutes. Serve steaks with sauce.